Some of Our Guest Chefs and Featured Food Items:
Ryan Adams – Chef-Owner of Three Seventy Common Kitchen + Drink in Laguna Beach, a local favorite gastropub-style restaurant. Ryan often contributes his culinary talent to local sustainable, eco-friendly culinary events such as the Slow Food Bommer Canyon BBQ, cooking classes at Anneliese School, Green Feast at the Ecology Center, and a Transition Laguna Beach holiday party. Ryan’s Ark of Taste dish will feature a sausage made from American Plains Bison, Vela Dry Jack Cheese, local greens and a lime aioli.
Debra Sims – Executive chef at Maro Wood Grill, a Laguna Beach restaurant known for its creative, thoughtful food and support local farming, ranching and fishing. She will be preparing Bay Scallop Ceviche.
Vincent Lesage – Executive chef at the Balboa Bay Club. He will be creating Octopus Ceviche, Avocado puree, Mission Olive Aioli, Jicama Salad and Micro Cilantro.
Michael Millar – Slow Food member will prepare Olympic Native Oysters, the only oyster native to the West Coast.
Nate Overstreet – Owner of Wheat and Sons in the Anaheim Packing District, he will be making Pork Rillon, Fire Roasted Mesquite and Blue Cornmeal.
Taylor Wright – The acclaimed pastry chef, recently returned from Australia just in time to bake Strawberry Shortcakes made with Red Fife Wheat.
Paul Chamberlin – Chef-Owner of Boldo, a seriously local restaurant opening this Spring on the 4th Street Promenade in Santa Ana where ingredients will be sourced from within Orange County. Paul is also working to develop a Restaurant Supported Agriculture program and a Yard Farming Initiative. He will lead the children’s program.
Kerri Annick Cacciata – Chef-Owner of Local Tastes Better, offering sustainable dinners and catering. Kerry also conducts DIY workshops at The Ecology Center in San Juan Capistrano and the Center for Living Peace. She will be preparing House Cured Grape Leaves with Indian Spiced Anishaabeg Wild Rice, Halloumi Cheese and Chef’s Garden Herbs.
Amber Billiard – Craft bartender at SideDoor, will mix a unique Ark of Taste Cocktail “Riki Tiki Tacy” using American Rye Whiskey as well as a non-alcoholic drink “Life’s a Peach”.
Aquafarm will provide Olympic Native Oysters, the only oyster native to the West Coast. Carlsbad Aquafarm is Southern California’s only aquafarm growing eco-friendly mussels, oysters, clams, abalone, scallops and culinary seaweed since 1990 in Carlsbad, California. Seafood for the Future and Aquarium of the Pacific of Long Beach proudly support Carlsbad Aquafarms’ efforts to provide fresh, local and sustainable seafood products.